1 env. unflavored gelatin
2/3 c. sugar
3/4 c. boiling water
1 c. sour cream
1 tsp. vanilla
2 c. Cool Whip

Combine water, gelatin and sugar. Stir until dissolved. Blend in sour cream and vanilla. Fold in Cool Whip. Put back in Cool Whip container or other mold and refrigerate 3 hours. Serve with Raspberry Sauce.

RASPBERRY SAUCE:

1 pkg. frozen raspberries, thawed
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch

Mix cornstarch and cold water. Heat raspberries and sugar. Mix in water cornstarch mixture. Stir until thickened.